Sausages with Caramelised Onions and Wholegrain Mustard Mash

Name: Sausages with Caramelised Onions and Wholegrain Mustard Mash
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: 8 breakfast sausages or four jumbos; A little salt and freshly ground black pepper; 1kg potatoes, freshly cooked; 150ml milk, approx.; A knob of butter; 2 tablesp. wholegrain mustard

Indulge in comfort food with savoury Sausages, sweet Caramelized Onions, and creamy Wholegrain Mustard Mash for a hearty, flavourful meal.

4 people

40 min

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Nutrition per serving

kcal

539kcal
protein

20g
total fat

30g
iron

2.13mg
carbs

48g

Ingredients

8 breakfast sausages or four jumbos
A little salt and freshly ground black pepper
1kg potatoes, freshly cooked
150ml milk, approx.
A knob of butter
2 tablesp. wholegrain mustard

4 red onions, peeled and sliced into 1cm rings
A little oil and a knob of butter
1 teasp. brown sugar
1 tablesp. wine vinegar

Sausages and Mash

8 breakfast sausages or four jumbos
A little salt and freshly ground black pepper
1kg potatoes, freshly cooked
150ml milk, approx.
A knob of butter
2 tablesp. wholegrain mustard

Caramelised Onions

4 red onions, peeled and sliced into 1cm rings
A little oil and a knob of butter
1 teasp. brown sugar
1 tablesp. wine vinegar

Grill the sausages until cooked through and golden. While the sausages are cooking start on the onions.

Heat a little oil and butter in a heavy based saucepan and sauté the onions, over a medium heat, until softened. This will take about 20 minutes.

Add the sugar, wine vinegar and a little salt and continue to cook for another 5 minutes.

Heat the milk with the butter. Add to the warm potatoes along with the mustard, salt and pepper.

Using a potato masher or wooden spoon, mix well together. Serve with the sausages and caramelised onions.

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Grill the sausages until cooked through and golden. While the sausages are cooking start on the onions.

Heat a little oil and butter in a heavy based saucepan and sauté the onions, over a medium heat, until softened. This will take about 20 minutes.

Add the sugar, wine vinegar and a little salt and continue to cook for another 5 minutes.

Heat the milk with the butter. Add to the warm potatoes along with the mustard, salt and pepper.

Using a potato masher or wooden spoon, mix well together. Serve with the sausages and caramelised onions.

FAQ's

Caramelising onions is all about time and gentle heat. Cook sliced onions slowly in a little oil or butter over a low to medium-low heat, stirring occasionally, until they turn soft, golden and sweet. This process can take 20 minutes, but it’s worth the patience as it allows the natural sugars in the onions to break down and develop flavour.

To avoid burning, keep the heat low and resist the temptation to rush the process. Stir regularly to prevent sticking, and if the pan becomes too dry, add a small splash of water to loosen any browned bits. High heat or infrequent stirring can cause onions to burn and taste bitter rather than sweet and rich.

Bangers and mash is a rich, comforting dish, so pairing it with lighter sides helps balance the meal. Simply cooked vegetables are ideal, adding freshness, texture and colour. Options like tenderstem broccoli, green beans, peas or carrots work particularly well and provide a contrast to the richness of the sausages and mash.

For a more Mediterranean-style side, a vegetable-based dish like ratatouille is a great option, adding flavour and variety. Including vegetables also boosts the nutritional value of the meal, as fibre-rich sides can help you feel fuller and more satisfied while balancing the overall calorie density.

Bangers and mash is a traditional dish that originated in the United Kingdom, combining sausages (“bangers”) with mashed potatoes. It became especially popular in the early 20th century as an affordable, filling meal, particularly during periods of food rationing.

While its roots are British, the dish is also widely enjoyed in Ireland, where sausages and potatoes have long been staple ingredients. Today, it remains a popular comfort food in Irish homes and pubs, valued for its simplicity, heartiness and familiar flavours.

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